A Novel Edible Coating Produced from Wheat Gluten, <em>Pistacia vera</em> L.<em> </em>Resin, and Essential Oil Blend: Antimicrobial Effect and Sensory Properties on Chicken Breast Fillets

Abstract

Antimicrobial edible coatings could eliminate pathogen contamination risk on the surface of meat and poultry products during storage. In this study, the edible coating (EC) based on wheat gluten, Pistacia vera L. tree resin (PVR), and essential oil (EO) of PVR were applied on chicken breast fillets (CBF) by dipping method to prevent the growth of Salmonella Typhimurium and Listeria monocytogenes. The samples were packed in foam trays wrapped with low-density polyethylene stretch film and stored at 8°C for 12 days to observe antimicrobial effects and sensory properties. The total bacteria count (TBC), L. monocytogenes, and S. Typhimurium were reported during the storage. All samples coated with EC containing 0.5, 1, 1.5, and 2% v/v EO (ECEO) decreased microbial growth significantly compared to control samples. The growth of TBC, L. monocytogenes, and S. Typhimurium was suppressed by 4.6, 3.2, and 1.6 logs, respectively, at the end of 12 days on the samples coated by ECEO (2%) compared to uncoated controls (p&amp;amp;lt;0.05). Coating with ECEO (2%) also preserved appearance, smell, and general acceptance parameters better than uncoated raw chicken (p&amp;amp;lt;0.05) on the 5th day of storage. In grilled chicken samples, ECEO (2%) did not significantly change the sensory properties of appearance, smell, and texture but had increased taste and general acceptance scores (p&amp;amp;gt;0.05). So, ECEO (2%) can be a feasible and reliable alternative to preserve chicken breast fillets without affecting their sensory properties adversely during the shelf life.